Improvement of Fatty Acid Profile and Studio of Rheological and Technological Characteristics in Breads Supplemented with Flaxseed, Soybean, and Wheat Bran Flours

Table 3

Total contents of SFA, MU, PUFA, n3, n6, n9 (g kg⁻¹ of total fatty acids) and relationship of PUFA/SFA and n6/n3 of loaves replaced with SF, FF, and WB (50, 100, and 150 g kg⁻¹) and control^a.

Replaced breads	SFA	MU	PUFA	n3	n6	n9	n6/n3	PUFA/SFA
Control	492.1^g	283.1^g	192.1^d	18.8^c	173.1^g	264.1^g	9.2^f	0.39^d
50 g kg^−1 SF	437.1^f	275.1^f	260.1^e	27.7^d	232.1^h	252.1^f	8.38^e	0.6^e
100 g kg^−1 SF	397.1^d	261.1^e	318.1^f	33.8^e	284.1^i	242.1^e	8.41^e	0.8^f
150 g kg^−1 SF	380.1^c	256.1^d	341.1^h	38.2^f	303.1^j	239.1^c	7.93^d	0.9^h
50 g kg^−1 FF	400.1^e	255.1^c	328.1^g	158.1^g	170.1^f	240.1^d	1.08^b	0.82^g
100 g kg^−1 FF	343.1^b	241.1^b	403.1^i	249.1^h	154.1^d	227.1^b	0.62^a	1.17^i
150 g kg^−1 FF	315.1^a	231.1^a	442.1^j	296.1^i	146.1^c	220.1^a	0.49^a	1.4^j
50 g kg^−1 WB	529.1^j	295.1^h	161.1^b	17.3^ab	159.1^e	267.1^h	7.69^c	0.3^a
100 g kg^−1 WB	506.1^i	298.1^i	176.1^c	17.1^a	133.1^a	268.1^i	9.3^f	0.36^c
150 g kg^−1 WB	495.1^h	301.1^j	159.1^a	17.7^b	142.1^b	274.1^j	8.03^d	0.31^b

Mean values with different letters in a column are significantly different (). SFA: summation of saturated fatty acids, MU: summation of monounsaturated fatty acids, PUFA: summation of polyunsaturated fatty acid, PUFA/SFA: relationship of polyunsaturated fatty acid and saturated fatty acids, n3: fatty acids of the n3 family, n6: fatty acids of the n6 family, n9: fatty acids of the n9 family, n6/n3: relationship between fatty acids of series n6 and n3, WF: wheat flour, SF: soybean flour, FF: flaxseed flour, and WB: wheat bran.